Democratic Republic of the Congo cuisine
Democratic Republic of the Congo cuisine - The cuisine of the Democratic Republic of the Congo (DRC) is diverse and reflects the country's cultural and geographical diversity. It features a range of starchy staples, such as cassava, plantains, and corn, as well as a variety of meat dishes, including chicken, goat, and fish. The cuisine also incorporates a variety of spices, herbs, and vegetables, and is known for its use of palm oil and peanuts in sauces. Some famous dishes from the DRC include makisi (a stew made with palm nuts), fufu (a starchy staple), and saka-saka (a dish made with cassava leaves).
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